Fluffy Cherry Tart

Name: Fluffy Cherry Tart
Ingredients: 4 tbsp of oil; 4 eggs; 4 tbsp of sugar; 5 tbsp of flour; 1 packet of cake gel; 250 g of fruit juice

Dessert - Fluffy Cherry Tart by Sabina L. - Recipia

Fluffy cherry tart is made from a simple sponge-like base, topped with cherries and a thin layer of fruit jelly. The recipe has few ingredients and does not require a separate cream. The base is baked at low heat, and after cooling, it is completed with fruits and jelly made from fruit juice. The quantity of cherries is not specified in the original recipe, so it is used according to how much fits on the surface of the base. Quick Info Preparation time: not specified in the original recipe Baking time: not specified; the base is baked at low heat Cooling and setting time in the fridge: 10 minutes, according to the recipe Total time: cannot be determined exactly, as the baking duration and cooling time of the base are not mentioned Servings: not specified; depend on the size of the tray and how the tart is portioned Difficulty: easy Recipe type: fluffy base tart with cherries and fruit jelly Ingredients For the base 4 eggs 4 tablespoons of sugar 5 tablespoons of flour 4 tablespoons of oil A pinch of salt For the fruit and jelly layer Cherries, quantity unspecified in the original recipe 1 packet of jelly 2 tablespoons of sugar 250 g fruit juice For the tray Oil, for greasing Flour, for dusting The original list does not specify whether the cherries are fresh, frozen, or from a compote. It is important to place them over the cooled base and to use fruit juice for preparing the jelly. Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them with a pinch of salt and sugar. 2. When the egg whites are beaten, incorporate the yolks. Mix just enough to combine, without overworking the mixture. 3. Add the flour and oil, then incorporate them into the mixture. The flour should be added gradually to keep the batter as uniform as possible. 4. Grease the tray with oil and dust it with flour. The recipe does not specify the size of the tray, so use the available tray, keeping in mind that the thickness of the base will depend on it. 5. Pour the mixture into the prepared tray and place it in the oven at low heat. The exact baking time is not mentioned in the original recipe, so the base should be monitored during baking. 6. Allow the base to cool. This step is important: the cherries and jelly should not be placed over a hot base. 7. Place the cherries on the surface of the cooled base. If they are very juicy, it is helpful to drain them beforehand so that excess liquid does not soften the base. This note pertains to the use of fruits and does not change the ingredients or steps of the recipe. 8. Prepare the jelly from a packet, 2 tablespoons of sugar, and 250 g of fruit juice. The exact preparation of the packet should be done according to the instructions on the packaging, as they may vary depending on the product. 9. Pour the jelly over the cherries and spread it to cover the fruits as evenly as possible. 10. Place the tray in the fridge for 10 minutes. After this time, the tart can be served. Why I make the recipe often It is a practical recipe when you want a fruit dessert but do not need cream or a complicated base. The dough is made from common ingredients, and the topping is prepared after the base has cooled. The cherries bring a tart flavor, and the jelly keeps them on the surface and enhances the tart's appearance. The recipe is also useful because it does not impose an exact quantity of cherries or a specific way of portioning. Depending on the tray used, the base can turn out thinner or taller. However, since the source does not specify the size of the tray, the exact number of servings cannot be determined. Tips Follow the basic order of preparation: first make and bake the base, then cool it, add the cherries, and finally the jelly. Do not pour jelly over the hot base. The base must be cold before adding the fruits and jelly. Before placing the cherries, remove excess liquid if the fruits are very juicy. Otherwise, the base may become wet in the area of contact with the fruits. Weigh the 250 g of fruit juice if you want to strictly adhere to the proportion in the recipe. The quantity is important for preparing the jelly. The baking time is not mentioned in the source. For this reason, it is not advisable to introduce a precise time that does not appear in the original recipe. Substitutions Cherries can come from different sources, depending on what you have on hand, but the original recipe does not establish a specific type. If you use cherries from a compote, you can use the juice for the jelly, as indicated in the recipe. For the fruit juice, you can use the liquid available from fruits, if it has the right flavor for dessert. No specific juice or compote is mentioned, so no specific substitution is necessary. It is not recommended to modify the quantities of flour, eggs, sugar, or oil without adjusting the rest of the composition. These are the proportions given for the base of the recipe. Variations The basic version remains the one with cherries and jelly. You can change the type of fruit only if you keep the same idea of preparation, i.e., fruits placed over the cooled base and covered with jelly. However, the original recipe does not provide quantities or instructions for other fruits. If you use juicier fruits, draining them before use becomes even more important. For fruits from a compote, the juice can be used in the jelly, within the limits of the mentioned 250 g. Serving ideas The tart is served cold, after having been in the fridge for the indicated 10 minutes in the recipe. It can be portioned directly from the tray. For easier-to-lift slices, it is useful for the jelly to be set before serving. Frequently asked questions Can I use frozen cherries? The recipe does not specify the type of cherries. If you use frozen cherries, they should be thawed and drained before placing them on the base to avoid excess liquid. How long should the base bake? The source only indicates baking at low heat and does not mention an exact time. The duration depends on the oven and the tray used, so a number of minutes cannot be indicated without inventing information that is missing from the recipe. What size should the tray be? The size of the tray is not mentioned. The tray influences the thickness of the base and the number of servings, so these cannot be established exactly based on the original recipe. Why should the base cool before adding the cherries? The base cools before adding the fruits and jelly so that the topping remains stable and does not unnecessarily soften the composition. How long should the tart stay in the fridge? The recipe indicates 10 minutes in the fridge after adding the jelly. If the jelly is not set enough, the duration may depend on the temperature of the fridge and the product used, but the time mentioned in the source is 10 minutes. Nutritional values The values are estimated and cannot be calculated accurately, as the quantity of cherries, the type of jelly, the size of the tray, or the number of servings are not mentioned. For the entire recipe, without the contribution of the cherries and with approximate values for flour, sugar, eggs, oil, juice, and jelly, the following can be estimated: Calories: 1,500-1,700 kcal Protein: 30-35 g Carbohydrates: 150-180 g Fats: 70-85 g If the tart is divided into 6 servings, one serving would have approximately 250-285 kcal, without including the exact contribution of the cherries. The fruits add carbohydrates and a variable amount of fiber, depending on how much is used. These values are indicative and do not replace a calculation based on the labels of the ingredients used. Storage and reheating The tart is stored in the fridge, covered, so that the jelly and fruits do not dry out and do not absorb odors from the fridge. It is served cold. It is not suitable for reheating. The base, cherries, and jelly are consumed as is, after cooling. Since the recipe does not specify how long it can be stored, it is preferable to consume it as fresh as possible, especially if the cherries are very juicy.

Fluffy Cherry Tart

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